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For Red Velvet Lovers ONLY

by on April 13, 2008 · 14 comments

I’m not really sure how or why I got the idea for this, but here it is – a cross between a red velvet cupcake and the ever popular black bottom cupcake. If you try these, let me know because I’ve only made them once. They’re less sweet than red velvet cupcakes and have a good tanginess to them. Plus, they’re a little different. It’s nice to try new things once in a while, right? And these are extremely simple. In fact, you don’t need a mixer. I used a couple of bowls and a spoon.

Since this was experimental, I made a half batch which was 8 cheesecake cups.

red velvet cheesecake cup

Red Velvet Cheesecake Cups

Filling:
4 ounces cream cheese, softened
2 tablespoons granulated sugar
1 ½ tablespoons lightly beaten egg (break egg, mix with fork, measure)
1/4 teaspoon vanilla

Batter:
1 cup plus 2 tablespoon all purpose flour (5 oz)
2 teaspoons unsweetened natural cocoa powder
1/2 teaspoon baking soda
1/4 plus 1/8 teaspoon salt
1/2 cup vegetable oil
2/3 cup granulated sugar
1 teaspoon apple cider vinegar
1 large egg
1 tablespoon red food coloring
3/4 teaspoons vanilla
3 tablespoons sour cream

Preheat oven to 350 degrees F. Line 8 muffin cups with paper liners.

Prepare filling first. With a mixing spoon, beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside.

In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt.

In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla and sour cream. Mix very well, then add flour mixture and stir just until blended.

Measure out approximately 1/3 cup red mixture and set aside. Divide remaining red mixture among the 8 muffin cups – each cup should be a little over 1/3 of the way full. Spoon cream cheese mixture over red mixture, dividing evenly between all cups. Drop small spoonfuls of reserved red batter on top of cream cheese mixture, making a bulls-eye pattern.

Bake for 20-23 minutes. Let cool on a wire rack. Carefully remove lift muffins from cups.
Best serve slightly chilled. – Makes 8

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Published on April 13, 2008

{ 14 comments… read them below or add one }

VeggieGirl April 13, 2008 at 1:44 pm

Oooh, what a decadent goodie and experiment! :0)

rebecca April 13, 2008 at 1:53 pm

they look really cool, and sound really awesome. i am going to bookmark this one and cross my fingers that i can find the time to make it.

Emma April 13, 2008 at 2:08 pm

I’ve been looking at your blog for inspiration since someone mentioned it on a Livejournal baking group, and thought it was about time I let you know what a great site it is. I’ve tried lots of recipes from here and they’ve all turned out great – I’ve never tried red velvet, so I’ll have to try these, too. They look lovely :)

judi0044 April 13, 2008 at 2:36 pm

I very much appreciate when a recipe can be cut down – and knowing it will work out. With a small family it’s hard to try everything you’d like if you end up with too much and noone to share it with. Thanks again for another inspiration!

Anna April 13, 2008 at 2:49 pm

VG and Rebecca,

I thought they were good, but I need a second opinion.

Emma, thanks so much for the nice comment. I didn’t realize there were such things as baking groups on Live Journal. Cool.

Also, since you’ve never tried red velvet, you might want to try the actual cake before you try my mutant cupcakes. ;). Below is a link to a Martha Stewart recipe which has received good reviews. Plus it is made with self-rising flour, which you are probably used to in the UK. The brand used in this cake is White Lily, which is lighter and made with a softer wheat. So unless the self-rising flour you use in the UK is very light, I would use 2 1/4 cups self-rising flour or weigh out 284 grams (10 oz).

To sum it up, just use 10 oz (284 grams) of self-rising flour and you should be fine.

http://www.marthastewart.com/recipe/rachels-red-velvet-cake?autonomy_kw=red%20velvet%20cake&rsc=header_2

Anna April 13, 2008 at 2:51 pm

Judi, you could even cut this recipe down to 4 cakes. Just follow the recipe as written but cut everything in half (1 1/2 tablespoons egg).

Katrina April 13, 2008 at 5:38 pm

I’m not really sure I’ve ever really had red velvet cake and have a bunch of cream cheese to use up. Might have to give these a try. I hear so many people saying how red velvet cake is their favorite!

Chris C-L April 13, 2008 at 8:53 pm

Do I have to get back on my boiled frosting soapbox? Make the boiled frosting for red velvet cake….save the cream cheese frosting for carrot cake :-) (Anna is going to kick me out of here one of these days!)

Patricia Scarpin April 14, 2008 at 2:07 pm

This is beautiful, Anna! I have never tried red velvet cakes.

Monica H February 12, 2010 at 10:22 pm

Anna, I just blogged about these and loved them. They are so pretty and I love anything red velvet so they were a hit. The only thing I would change next time is to add more filling as that could only make them better.

http://lickthebowlgood.blogspot.com/2010/02/red-velvet-love-for-you.html

Thank you!

Ann C February 27, 2010 at 2:47 am

Yesterday, out of the blue, I combined a red velvet cupcake recipe with a black bottom cupcake recipe, and came up with a very similar result! Mine were a deeper red, I used 1oz of red food coloring for 12 cupcakes. I also made three layers; a little red on the bottom, then a dollop of the cheesecake filling, a sprinkle of chopped semi-sweet chocolate, then I tried to cover everything with the remaining red batter. Then, although they didn’t need it, I topped them with cream cheese frosting swirls. OMG, that put them over the top! Anyway, I’m glad to see someone else came up with the same recipe, but I’m shocked it hasn’t become immensely popular!

Actually, I don’t know what a “cheesecake cup” is, but I’m assuming a greased muffin pan lined with paper baking cups gives the same result.

Mandy March 12, 2010 at 11:03 am

Another blogger has taken this recipe and posted it as her own: http://domesticblissinoregon.blogspot.com/2010/02/red-velvet-crm-cheese-cuppys.html
I started checking her out since she has also taken some of my own work and published it as her own.
She has disabled comments and does not have her email on her profile…I wonder why…
As of yesterday, she had her profile posted on her blog and it said “unless otherwise noted, all recipes are my own”. I’ve been asking around trying to contact her and she has removed her profile link this morning.
So, if you find a way to contact her, please let me know! I’d like to tell her so stop stealing other people’s work.
I saw that she is listed on the Foodie Blogroll, I will be contacting them to complain since none of her recipes are her own and she does not credit any sources.

Anna March 12, 2010 at 11:54 am

Domestic Oregon Mom, if you read this, shoot me an email so we can have a discussion. I would really appreciate it if you at least attempted to reference sources since these ideas didn’t come straight from your head and since you’ve used my directions verbatim. Please note you even copied my typos. You might want to fix where it says “Carefully remove lift muffins from cups.” That’s my typo, not yours!

Lily April 20, 2010 at 3:48 pm

I just made these and they were delicious! The only thing is the middle sank in. I’m not sure what I did wrong??

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